Malaysian Satay Sauce

Ingredients

• 250 ml roasted peanuts
• 125 ml coconut milk
• 150 ml water
• 30 ml tamarind juice
• 160 ml peanut oil
• 4 tablespoons palm sugar
• 1 teaspoon salt

Spice paste

• 10 dried chilies (soak in hot water for 15 minutes until soft, then remove seeds)
• 3 garlic cloves
• 3 red shallots
• 2 candlenuts (or macadamia nuts)
• 3 stalks lemongrass
• 1/2 inch galangal
• 1/2 inch fresh ginger
• 1 tablespoon coriander seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fennel seed

Directions

1. 1

   Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp.

2. 2

   Grind peanut using a blender until fine texture. Set aside.

3. 3

   Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together.

4. 4

   Heat oil and fry paste for 1-2 mins until fragrant.

5. 5

   Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.

6. 6

   Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste.

7. 7

   Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.